Ham Hock and Beans: A Filling and Tasty Tradition
ham hock and beans is a classic comfort food that never goes out of style. This is a flavorful, smokey, and healthy dish that takes little work to prepare. This recipe ensures fall-apart tender meat and creamy, fragrant beans whether used in a pressure cooker, stovetop, or slow cooker.
Ideal for cold nights, family get-togethers, or meal planning, this recipe is both filling and reasonably priced. Now let’s get started on creating the greatest ham hock and beans from scratch!
🥩What is Ham Hock?
The lower part of a pig’s leg, immediately above the foot, is called a ham hock. Although it doesn’t have as much flesh as other pork cuts, its smoky, deep flavor enhances food in a wonderful way. Typically smoked, cured, or raw, ham hocks provide soups, stews, and bean dishes a remarkable depth.
🥩 Ham Hock and Beans Recipe Card
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 2.5 – 3 hours (stovetop) / 8 – 10 hours (slow cooker) / 45 minutes (pressure cooker) |
| Total Time | Varies by method |
| Servings | 4 – 6 |
| Cuisine | Southern / Comfort Food |
| Course | Main Dish |
🛒 Ingredients
| Ingredient | Quantity |
|---|---|
| Main Ingredients: | |
| Smoked ham hock | 1 large (1–2 lbs) |
| Dried beans (navy, pinto, or Great Northern) | 2 cups |
| Water or broth (chicken/vegetable) | 6 cups |
| Onion (chopped) | 1 |
| Garlic cloves (minced) | 2 |
| Bay leaf | 1 |
| Dried thyme | 1 tsp |
| Black pepper | ½ tsp |
| Paprika | ½ tsp |
| Salt | To taste |
| Optional Additions: | |
| Carrot (chopped) | 1 |
| Celery stalk (chopped) | 1 |
| Cayenne pepper | ½ tsp |
| Apple cider vinegar | 1 tbsp |
🔪 Instructions
| Step | Action |
|---|---|
| 1 | Soak beans overnight in water, then drain and rinse before cooking. (For quick-soak, boil for 2 minutes, let sit for 1 hour, then drain.) |
| 2 | In a large pot or slow cooker, add ham hock, beans, onion, garlic, bay leaf, thyme, paprika, black pepper, and broth/water. |
| 3 (Stovetop) | Simmer on low heat for 2.5 – 3 hours, stirring occasionally, until beans are tender and ham is falling apart. |
| 3 (Slow Cooker) | Cook on LOW for 8 – 10 hours or HIGH for 5 – 6 hours. |
| 3 (Pressure Cooker) | Cook on HIGH pressure for 45 minutes, then allow natural pressure release for 15 minutes. |
| 4 | Remove ham hock, shred the meat, and discard the bone. Return shredded ham to the beans. |
| 5 | Adjust seasoning with salt and let cook for 15 more minutes before serving. |
🍽 Serving Suggestions
- Serve with cornbread, crusty bread, or rice.
- Add hot sauce, pickled onions, or fresh herbs for extra flavor.
👨🍳 Pro Tips & Variations
- Don’t add salt early – it can toughen beans.
- Mash some beans for a thicker texture.
- For a vegetarian version, omit ham and use smoked paprika or liquid smoke for flavor.
🥶 Storage & Reheating
| Storage Method | Duration |
|---|---|
| Fridge | Up to 4 days in an airtight container |
| Freezer | Up to 3 months |
| Reheating | Warm on stovetop with a splash of water/broth |
Enjoy your hearty and smoky Ham Hock and Beans! Let me know if you need any modifications. 😊
⭐ Why You’ll Love This Recipe
✔ Deep, smoky flavor – Because of the ham hock’s slow cooking.
✔ Affordable – Makes use of cheap ingredients that have powerful flavors.
✔ Protein-packed – Tender meat and hearty beans combine to provide a wholesome supper.
✔ Simple to prepare – A dish that’s truly “set it and forget it.”
✔ Suitable for meal prep – It gets even better the following day!
🛒 Substances
Principal Components:
One large smoked ham hock weighing approximately 1-2 pounds
Two cups of dried beans (Great Northern, Pinto, or Navy beans)
Six cups of water or broth (vegetable or chicken)
- One chopped onion, two minced garlic cloves, and one bay leaf
One teaspoon of dried thyme
Two teaspoons of black pepper and one teaspoon of paprika
To taste, add salt.
Optional Additions: – One sliced carrot for sweetness
One chopped celery stalk for depth of flavor; ½ tsp cayenne pepper for a burst of heat; and one tablespoon apple cider vinegar for brightness
🔪 Detailed Directions
The first step is to prepare the beans. To do this, soak them in a big basin of water for at least eight hours. Before usage, drain and rinse.
- Shortcut: If you’re pressed for time, try the quick-soak method: After two minutes of boiling in water, cover the beans and leave them for an hour.
Step 2: Prepare the beans and ham hock
Traditional Stovetop Method
- Place the ham hock, beans, chopped onion, bay leaf, garlic, thyme, paprika, black pepper, and water (or broth) in a large Dutch oven or pot.
- Cover and cook on low for 2.5 to 3 hours, stirring regularly, until it reaches a gentle simmer.
- Take the ham hock out of the pot when it’s soft, then shred the meat and throw away the bone.
- Add salt, add the shredded ham back to the beans, and simmer for an additional 15 minutes.
Hands-free & Easy Slow Cooker Method
- Fill a slow cooker with all ingredients.
- Cover and cook for 8–10 hours on LOW or 5–6 hours on HIGH.
- Return the meat to the pot after removing the ham hock and shredding it.
Efficient & Quick Pressure Cooker Method
- Fill an Instant Pot or pressure cooker with all the ingredients.
- Seal and cook for 45 minutes at HIGH pressure.
- After 15 minutes of letting the pressure drop naturally, physically remove the remaining pressure.
- Take off the ham, shred it, and then add it back to the beans.
🍽 Serving Ideas To serve your ham hock and beans, serve them with:
Crusty bread – To mop up all that delicious broth.
A traditional Southern accompaniment is cornbread.
Steamed rice – To make a whole supper.
For added tang and heat, use pickled onions or hot sauce.
👨🍳 Expert Advice & Variations –
Avoid adding salt too soon! – Salt can make beans tough, so season only after they are cooked through.
To achieve a thicker texture, mash some beans with a spoon to make it creamy.
Use canned beans – If speed is of the essence, use two 15-oz cans of beans (rinsed and drained) and shorten the cooking time.
Add greens – For added benefits, stir in chopped spinach or kale.
For added spiciness, add diced jalapeños or chili flakes.
🥶 Storage & Freezing – Fridge:
Keep up to 4 days in an airtight container.
Allow it cool completely before freezing in portions for up to three months.
Reheat: Warm over the stove with a little broth or water.
❓ FAQs
1. Can I substitute canned beans for dried ones? Indeed! Since canned beans are already cooked, use two cans of drained beans but shorten the cooking time.
2. What is the vegetarian version of this dish?
For a comparable smoky flavor, substitute liquid smoke or smoked paprika for the ham hock.
3. Is it possible to substitute a ham bone for a ham hock?
Definitely! A ham bone works just as well and provides a fantastic flavor.
4. How can I make the beans thicker?
Simmer uncovered for 15 to 20 minutes to let the broth to decrease, or mash some beans against the pot’s side.
5. Which beans are most effective?
Pinto beans, Great Northern beans, or navy beans all function well. Each contributes a little different flavor and texture.
🌟 Concluding Reflections
A timeless, fulfilling dish that’s simple to prepare and full of hearty tastes is ham hock with beans. This recipe is likely to be wonderful whether you cook it low and slow on the stovetop or use a quick pressure cooker method.
For your next family meal, try this dish and let the meaty, smoky aromas warm your table!
